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American Cuisine

Chef Tom's big game chili

This vegetarian chili is delicious and easy to prepare. Serve over spaghetti if you’re a Bengals fan! Shoutout to Chef Tom, our director of product innovation and resident Master Chef for this mouth-watering recipe -- just in time for the Super Bowl. 

Click here to learn more about Chef Tom.

8-10 Servings
II Difficulty
17 Ingredients
20 MIN Preparation
35 MIN Cooking
55 MIN Total Time
meatless crumbles
Made With Longève

meatless crumbles

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Chef Tom's big game chili
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INGREDIENTS

  • 1 Tbsp. canola oil
  • 1 cup onion, diced
  • 1 cup diced red bell pepper
  • 3 cloves garlic, minced
  • 4 Tbsp. chili powder
  • 1 Tbsp. cumin, ground
  • 1 tsp. cayenne pepper 
  • 1 Tbsp. salt
  • 1 tsp. oregano, dried
  • 1 cup black coffee
  • 1 cup (24.5 oz) tomato, diced (low sodium can)
  • 3 oz lentils
  • 1 Tbsp. chipotle sauce, or to taste
  • ¾ cup of hot water
  • 1 cup Longève Unseasoned crumbles
  • 1 tsp cornstarch
  • Sea salt and black pepper, to taste

Toppings

  • Yogurt or sour cream
  • 3 scallions, thinly sliced 
  • Shredded cheddar cheese

INSTRUCTIONS

  1. Rehydrate Longève Unseasoned crumbles with ¾ cup of hot water in a small bowl.
  2. Heat oil in a large skillet over medium-high heat. Add onions, peppers and garlic, lower heat to medium, and cook for 3 – 4 minutes, stirring frequently until onions are beginning to soften.
  3. Add spices, cook for 2–3 minutes more, stirring occasionally to toast.
  4. Add coffee, tomatoes, chipotle sauce, water and lentils to skillet and stir well to combine. Let cook for an additional 20 minutes to develop flavors.
  5. Taste, and season with salt and pepper to taste. Remove the skillet from heat and let cool slightly.
  6. Add the rehydrated Unseasoned crumbles and cook, stirring frequently until the mixture is hot (about 3–4 minutes).
  7. Top with shredded cheese, sour cream and sliced green onion to enjoy.

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